This CrockPot Greek Chicken Soup with Garbanzos and Oregano is a soup I came up with back in 2006 when I wanted something comforting and didn't want to go to the store! This slow cooker soup starts with leftover cooked chicken, canned garbanzos, and canned tomatoes which can simmer all day in the slow cooker with onions and Greek seasonings.

The soup is delicious just like you see it in the photo above, but if you're a Feta-lover like I am, try it with some crumbled Feta sprinkled on at the table. Enjoy!

(CrockPot Greek Chicken Soup with Garbanzos and Oregano was updated with better photos and step-by-step instructions, September 2013.)

I have Greek Oregano growing in my windowsill, and I used the fresh leaves in this soup, but if you don't have access to fresh oregano, you could most definitely make this with dried oregano. Do splurge on a bit of fresh parsley to add at the end. If you don't have a crockpot, you can easily simmer this slowly on the stove for a few hours.

You'll need 3-4 cups of diced, cooked chicken.

Drain the can of garbanzo beans into a colander and rinse well (until no more foam appears.)

Dice up a small onion. I prefer small pieces in soup, but it's a personal preference.

If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano. If you're substituting dried oregano, I'd only use about 2-3 teaspoons. (Oregano is a strong flavor, so use less if you're not sure how much you like it.)

Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning. Cook on low for 8-10 hours.

Just before you're ready to eat the soup, chop up some fresh parsley and crumble the Feta to be added at the table. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)

And just to amuse you, here's the original photo of this soup from back in 2006!

Greek Chicken Soup with Garbanzos and Oregano
(Makes about 8 servings; recipe created by Kalyn when she didn't want to go to the store.)

Cut up enough chicken to make 3-4 cups of diced cooked chicken. Rinse garbanzo beans very well in colander, until no more foam appears. Chop the onion, and finely chop the oregano. Put all ingredients except parsley into crockpot, cover, and cook on low 8-10 hours.

Just before you're ready to serve the soup, finely chop the fresh parsley and crumble the Feta. Add half the parsley to the soup and cook a few more minutes. Serve hot, with additional chopped parsley and crumbled Feta to add at the table.

Note: Greek Seasoning contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. If you don't have Greek Seasoning, use a combination of whichever of those you have.

South Beach Diet / Low-Carb Diet Suggestions:
Everything about this soup is great for all phases of the South Beach Diet, but remember that dried beans are limited for Phase One so have a small serving of soup with a low-carb salad on the side. For other low-carb eating plans, you could use this recipe but increase the chicken and decrease the beans for less carbs.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Delicious Soups with Garbanzo Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosures:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
This recipe was originally posted for Weekend Herb Blogging #58, hosted by Meeta of What's For Lunch Honey.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

32 comments:

I hope you're feeling better. My husband came home last night and announced he has a cold, which means I'll be coming down with it, no doubt. The soup looks like just the thing, whether a person is sick or not.

I do hope your wonderful soup puts you on the road to recovery and that you feel better soon!I love it when recipes such as this come together with what you happen to have on hand. And Tanna's idea of a sweet potato biscuit to go with the soup is sorely tempting!

I found your soup while perusing the net for recipes. Pretty sure I'm going to prepare your soup and serve it to the faculty/staff/graduate students that I work with, so I will be preparing soup for about 35 people.Looking forward to trying it out, looks very tasty.

Kalyn, I was looking for a quick recipe last night to use up a can of tomatoes (that I'd opened by mistake last night) and some chicken. I found this recipe and tried it on top of the stove - we loved it!

This was my first time cooking with garbanzos, but it won't be my last. This soup is so easy, yet so flavorful! I'll try it in the crockpot next time, but either way, it's nice to have a new "go-to" chicken soup recipe to add to my standards! Thx!

I don't know if you will even see this because this post is so old, but I LOVE YOUR BLOG!! I just made this soup last night and it was so delicious. We added a little feta cheese when I served it and it was so good. I am doing the SBD for the second time and your blog has really saved me. The reason I didn't stick to it the first time was because of the lack of variety. Your recipes are so creative and delicious, it doesn't feel like a diet at all! Thanks so much!

Just making this now. since I didn't have the spice blend you spoke of, I decided to add the Moroccan spice mix from the Moroccan chick peas - also added zucchini, red and orange peppers and a couple of tbsp of tomato paste. Its really good!

Made this last night. One word. Fabulous! A light and flavorful soup. I didn't make it via crockpot because I started too late. So stove top it was. I used basil flavored feta cheese and oh my! that is definitely kicking it up a notch. This recipe will be in my 'go to' file. Thanks!

Great recipe, although I confess I had to mutilate it a bit for my purposes. I just put two chicken breasts straight in the crock pot with everything; it came out amazing, just fell apart when I got home. I literally just pressed the chicken with the ladle and it was mixed in. I had no garbanzo, so I used Cannellini beans (they disintegrated, so next time garbanzos for sure). Didn't have Greek seasoning or marjoram, so I picked some up on the way home and added some ground into the finished soup, actually worked out just fine. Added a tablespoon of lemon juice and 1/2 tablespoon of paprika for an extra kick, also totally worth it. No fresh parsley, again picked some up on the way home. And Only 5 cups chicken broth, no veggie base. Oh My God it's so good! The Feta is an amazing touch!

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